Relevant bibliographies by topics / Expertise of pasta products

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  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Expertise of pasta products'

Author: Grafiati
Published: 30 May 2022
Last updated: 31 July 2025

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Journal articles on the topic "Expertise of pasta products"

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Wahyudi, Dian Julianto, Purnomo Purnomo, and Yoto Yoto. "Kompetensi Guru Keahlian Ganda Pasca Pelatihan On-In-On-In." Jurnal Pendidikan: Teori, Penelitian, dan Pengembangan 4, no. 6 (2019): 821. http://dx.doi.org/10.17977/jptpp.v4i6.12547.

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<p class="Abstrak"><strong>Abstract:</strong> The position of vocational productive teachers is very strategic in educating the life of the nation. In 2016, there were still a shortage of vocational productive teachers totaling 91,861 with details of 41,861 in State Vocational Schools and 50,000 in Private Vocational Schools. To fulfill teacher shortages with the addition of productive vocational teachers, the Dual Skills Program was performed. The Dual Skills Program is the addition of assignments and functions of teachers from normative and adaptive teachers plus the task o
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Putri, Aldila Sagitaning, Dewi Larasati, and Elly Yuniarti Sani. "PENYULUHAN PENANGANAN PASCA PANEN DAN PENGOLAHAN UBI JALAR UNGU BAGI SISWA SMK NEGERI 1 BAWEN KABUPATEN SEMARANG." Fokus ABDIMAS 2, no. 2 (2023): 156–59. https://doi.org/10.34152/abdimas.2.2.156-159.

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SMK Negeri 1 Bawen is located in the Bawen District area which is located in Semarang Regency and has six Expertise Programs, namely the Agricultural Product Agribusiness Expertise Program, Plant Production Agribusiness, Livestock Production Agribusiness, Agricultural Mechanization, Culinary Planning and Tourism. graduates of SMK Negeri 1 Bawen are scattered throughout the archipelago and work in various sectors of the Business and Industry World. This community service activity aims to provide information to students at SMK Negeri 1 Bawen Semarang Regency about the importance of post-harvest
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Kalyna, Viktoriia, and Oleksandr Rodyhin. "PASTA PRODUCTS FROM AMARANTH FLOUR." Bulletin of the National Technical University «KhPI» Series: New solutions in modern technologies, no. 3(13) (October 26, 2022): 57–62. http://dx.doi.org/10.20998/2413-4295.2022.03.09.

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Production of gluten-free pasta is offered. A new food product for a special purpose has been developed - pasta made from whole-grain amaranth flour, which will be able to provide the daily rate of fiber consumption. An analysis of the latest research and publications was conducted and it was found that Ukrainian and foreign scientists are investigating the use of new raw materials from amaranth in the technologies of functional food products. On the basis of the analyzed sources, a complex of studies on the development of macaroni recipes and determining their quality is substantiated. Based
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Zhukova, Yulia S., and Tatyana B. Shivrina. "INNOVATIVE ASPECTS OF THE DEVELOPMENT OF THE PASTA INDUSTRY AT THE PRESENT STAGE." EKONOMIKA I UPRAVLENIE: PROBLEMY, RESHENIYA 12/3, no. 141 (2023): 24–31. http://dx.doi.org/10.36871/ek.up.p.r.2023.12.03.003.

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The article considers the prospects for the development of the pasta industry from the perspective of innovative aspects, in particular, enterprises of the pasta industry should pay attention to products for therapeutic and preventive purposes, in particular for citizens with diabetes mellitus, the number of which is increasing every year, in order to expand the range of pasta products. The article presents a marketing rationale for the need to develop innovative pasta products in order to develop the pasta industry in conditions of stable demand for these products. The marketing research was
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Bchir, Brahim, Romdhane Karoui, Sabine Danthine, Christophe Blecker, Souhail Besbes, and Hamadi Attia. "Date, Apple, and Pear By-Products as Functional Ingredients in Pasta: Cooking Quality Attributes and Physicochemical, Rheological, and Sensorial Properties." Foods 11, no. 10 (2022): 1393. http://dx.doi.org/10.3390/foods11101393.

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This study aims to evaluate the impact of incorporating pear, date, and apple by-products on pasta properties. Pasta properties including cooking quality, texture, color, rheology, thermal gelling, and microstructural characteristics were evaluated. Common wheat flour was substituted by 0, 2.5, 5, 7, and 10 g/100 g of by-products. To choose the best-suited substitute of flour for the preparation of pasta, the sensorial properties of pasta were investigated. Interrelationships between all the physicochemical parameters were investigated using multiple factor analysis. We also studied the impact
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Sissons, Mike. "Durum Wheat Products—Recent Advances." Foods 11, no. 22 (2022): 3660. http://dx.doi.org/10.3390/foods11223660.

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Nilusha, R. A. T., J. M. J. K. Jayasinghe, O. D. A. N. Perera, and P. I. P. Perera. "Development of Pasta Products with Nonconventional Ingredients and Their Effect on Selected Quality Characteristics: A Brief Overview." International Journal of Food Science 2019 (November 27, 2019): 1–10. http://dx.doi.org/10.1155/2019/6750726.

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Pasta is a widely consumed food in all over the world. Coarse semolina obtained from durum wheat and water are the main ingredients of conventional pasta products. The amount of gluten and quality level of durum wheat, are two important factors for the superiority of finished pasta. Market price of durum wheat is higher than the common wheat and it contributes no more than 5% of the world wheat production. Thus, to come across the challenge of emerging pasta consumption, new field of research that is dealing with the incorporation of nonconventional ingredients to the conventional formula of p
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Bilyi, V. Y., S. V. Merzlov, G. V. Merzlova, et al. "The effect of potassium carbonate and citric acid on the quality indicators of vermicelli as a component of the menu of hotels and restaurants in Kyiv region." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 24, no. 98 (2022): 40–43. http://dx.doi.org/10.32718/nvlvet-f9808.

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Most pasta products in the hotel and restaurant sector of Kyiv region are made of flour and water; of course, their chemical composition is relatively poor. Most such products, according to DSTU 7043:2009 Pasta products. General technical conditions refer to group C, produced at domestic enterprises. According to the results of the assortment research, it was established that 85 % of pasta products of classes A and B from durum wheat are represented by imported products. According to various estimates, durum wheat pasta exceeds group C pasta in terms of nutritional composition by approximately
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Jakab, I., J. Tormási, V. Dhaygude, Zs Mednyánszky, L. Sipos, and I. Szedljak. "Cricket flour-laden millet flour blends' physical and chemical composition and adaptation in dried pasta products." Acta Alimentaria 49, no. 1 (2020): 4–12. http://dx.doi.org/10.1556/066.2020.49.1.2.

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Increasing the protein and antioxidant content of food products is a constant challenge amongst researchers. Dried pasta products are popular amongst all groups of society. The most important factor in pasta processing is the quality of the flour. Millet (Panicum miliaceum) flour has high nutritional value, enriching it with cricket (Gryllus bimaculatus) flour is good choice to increase the quality of protein composition and antioxidant properties of products. Flour mixtures of millet and insect flours (5% and 10%) were analysed after mixing and pasta processing. Addition of wheat gluten impro
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Gęsiński, Krzysztof, and Millena Ruszkowska. "Comparative Analysis Quality of Innovative Pasta from Quinoa." Scientific Journal of Gdynia Maritime University, no. 122 (June 30, 2022): 32–45. http://dx.doi.org/10.26408/122.03.

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The aim of this study was to evaluate the quality of innovative quinoa pasta by assessing its culinary qualities. The products were compared with traditional wheat pasta. Four innovative products containing Chenopodium quinoa, available on the Polish market, were selected for the study. The culinary properties were determined by evaluating the weight gain factor, loss of dry matter during cooking, and an organoleptic evaluation and colour of pasta before and after cooking. The study showed that the culinary quality of the innovative products varied and depended on the raw material composition.
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Dissertations / Theses on the topic "Expertise of pasta products"

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De, La Peña Elena. "Manufacturing Optimization of Non-Traditional Pasta Products." Diss., North Dakota State University, 2015. https://hdl.handle.net/10365/27364.

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A study was conducted to determine the effect of including non-traditional ingredients on the flow and agglomeration properties of flour formulations, the rheological behavior of pasta dough, and the physical and cooked quality of the spaghetti. The effect of including non-traditional ingredients on the chemical changes that occurred in pasta during pasta making and cooking was also investigated. The formulations used were semolina 100% (S), whole wheat flour 100% (WW), semolina-whole wheat flour (49:51) (SWW), semolina-flaxseed flour (90:10), whole wheat flour-flaxseed flour (90:10), and semo
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De, La Pe?a Elena. "Manufacturing Optimization of Non-Traditional Pasta Products." Diss., North Dakota State University, 2015. https://hdl.handle.net/10365/27364.

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A study was conducted to determine the effect of including non-traditional ingredients on the flow and agglomeration properties of flour formulations, the rheological behavior of pasta dough, and the physical and cooked quality of the spaghetti. The effect of including non-traditional ingredients on the chemical changes that occurred in pasta during pasta making and cooking was also investigated. The formulations used were semolina 100% (S), whole wheat flour 100% (WW), semolina-whole wheat flour (49:51) (SWW), semolina-flaxseed flour (90:10), whole wheat flour-flaxseed flour (90:10), and semo
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Chen, Xingjun. "Utilization of skim milk powder in pasta." Thesis, McGill University, 1988. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=61862.

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Fradinho, Patrícia Catarina das Neves Bordalo Branco. "Gluten-free fresh pasta enriched with bioactive compounds." Doctoral thesis, ISA, 2020. http://hdl.handle.net/10400.5/21203.

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Doutoramento em Engenharia Alimentar / Instituto Superior de Agronomia. Universidade de Lisboa<br>Sustainability of the agri-food chain is on today’s agenda, whether through the use of industrial byproducts or the investigation of alternative sources of ingredients. The increasing number of individuals with gluten-related diseases, but also consumers following a gluten-free diet are the drivers for the continually growing number of gluten-free products launched in the market. However, in addition to their still limited commercial availability and high price compared to their wheat counter
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Dhanasettakorn, Khwankaew Grün Ingolf Lin Mengshi. "Coenzyme Q₁₀ content, composition, texture and physiochemical characteristics of pasta fortified with freeze-dried beef heart." Diss., Columbia, Mo. : University of Missouri--Columbia, 2008. http://hdl.handle.net/10355/6636.

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Title from PDF of title page (University of Missouri--Columbia, viewed on Mar. 15, 2010). The entire thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file; a non-technical public abstract appears in the public.pdf file. Dissertation advisors: Dr. Ingolf U. Grün, Dr. Mengshi Lin. Vita. Includes bibliographical references.
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Vesper, James. "Developing expertise of those handling temperature-sensitive pharmaceutical products using e-learning." Thesis, Vesper, James (2014) Developing expertise of those handling temperature-sensitive pharmaceutical products using e-learning. PhD thesis, Murdoch University, 2014. https://researchrepository.murdoch.edu.au/id/eprint/24443/.

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The use of e-learning as a means of providing academic and professional education and training continues to expand. New technologies allow for innovative instructional approaches, while different instructional approaches catalyze the development of alternative technologies or the repurposing of existing ones. The effort and expense of creating e-learning courses demand that instead of a haphazard design approach or simply duplicating a course using a model that currently exists, developers consider and incorporate a valid theoretical foundation for what they produce. The purpose of this re
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Manoel, Martim Ribeiro da Cunha. "The dilution effect: The influence of expertise and abstraction on consumer's judgements of products." Master's thesis, NSBE - UNL, 2010. http://hdl.handle.net/10362/10324.

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A Work Project, presented as part of the requirements for the Award of a Masters Degree in Management from the NOVA – School of Business and Economics<br>Social studies suggest that adding obviously irrelevant product information to diagnostic information mitigates consumers’ judgments of products, a concept named dilution effect. This study shows that expert consumers are not only less subject to the dilution effect than novice consumers but it also suggests that experts are in fact shielded against the effects of irrelevant information. In addition, this project was also able to demonst
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MacGregor, Elizabeth. "The development and evaluation of measurements on spaghetti with diverse quality characteristics." Thesis, Stellenbosch : University of Stellenbosch, 2005. http://hdl.handle.net/10019.1/16613.

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Thesis (MSc)--University of Stellenbosch, 2005.<br>ENGLISH ABSTRACT: Pasta manufacturing is a process whereby wheat flour is converted into a shelf-stable food that is more desirable than native wheat flour. It can be fortified and may serve as a valuable source of nutrition in developing countries. Quality measures are of importance in the production process to ensure a consistent and acceptable finished product. Literature provides information on many aspects of wheat types, milling techniques and processing of pasta. Protein content and quality of cultivated wheat varieties is of major
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Hunt, Michelle R. "The screening of new product concepts: information use and the effects of experience and expertise." Diss., Virginia Tech, 1994. http://hdl.handle.net/10919/40126.

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The effects of experience and expertise on managers' search for information while screening new product concepts were investigated using a computer interactive screening simulation. Relationships between respondents' attributions about product success and failure, their judgments of the diagnosticity (predictive usefulness) of different types of information, and information search were also investigated. Sixty-two respondents from the microcomputer software industry and the pharmaceutical industry were involved in the study. They searched for information about three new product concepts, then
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Taylor-West, Paul. "Empirical investigation into the use of complexity levels in marketing segmentation and the categorisation of new automotive products." Thesis, Loughborough University, 2013. https://dspace.lboro.ac.uk/2134/13985.

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This thesis is set in the context of the automotive industry where launches of new products with high levels of technical innovations are becoming increasingly complex for consumers to comprehend. Car manufacturers need to understand consumer perceptions of new models so they can categorise their products form the consumer perspective, to obtain a more accurate indication as to where their products fit within the increasingly defined consumer segments. Situational and personal variables now play the most important roles in marketing. In the area of nested segmentation consumer variables are on
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Books on the topic "Expertise of pasta products"

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Lindy, Wildsmith, ed. Pasta. Ryland Peters & Small, 2008.

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Franco, Silvana. Pasta. Ryland Peters & Small, 2008.

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Conte, Anna Del. Pasta perfect. Doubleday, 1987.

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C, Kill R., and Turnbull K, eds. Pasta and semolina technology. Blackwell Science, 2001.

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E, Kruger James, Matsuo Robert B, and Dick Joel W, eds. Pasta and noodle technology. American Association of Cereal Chemists, 1996.

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Robert, Egan. From wheat to pasta. Children's Press, 1997.

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Paul, Miranda. The great pasta escape. Little Bee Books Inc., 2017.

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Lee, Leng Tan, ed. The pasta bible. Penguin Studio, 1996.

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Lawson, Nigella. Il museo immaginario della pasta =: The "Musée imaginaire" of pasta. U. Allemandi, 1995.

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Jones, Bridget. The encyclopedia of pasta. Thunder Bay Press, 1994.

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Book chapters on the topic "Expertise of pasta products"

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Gupta, Antima, and Savita Sharma. "Pasta." In Cereal-Based Food Products. Springer International Publishing, 2023. http://dx.doi.org/10.1007/978-3-031-40308-8_9.

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Di Cairano, Maria, Roberta Tolve, Nazarena Cela, Lucia Sportiello, Teresa Scarpa, and Fernanda Galgano. "Functional Cereal-Based Bakery Products, Breakfast Cereals, and Pasta Products." In Functional Cereals and Cereal Foods. Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-031-05611-6_9.

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González, Luciana Carla, María Ana Loubes, and Marcela Patricia Tolaba. "Gluten Free Pasta Production and Formulation Design." In Designing Gluten Free Bakery and Pasta Products. Springer International Publishing, 2023. http://dx.doi.org/10.1007/978-3-031-28344-4_8.

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Sciarini, Lorena, Pablo Martín Palavecino, and Pablo Daniel Ribotta. "Use of Additives in Gluten-Free Formulations." In Designing Gluten Free Bakery and Pasta Products. Springer International Publishing, 2023. http://dx.doi.org/10.1007/978-3-031-28344-4_4.

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Dini, Cecilia, Silvia Flores, María Gabriela Kupervaser, Carola Sosa, Maria Victoria Traffano-Schiffo, and Sonia Zulma Viña. "Non-cereals Starch Resources." In Designing Gluten Free Bakery and Pasta Products. Springer International Publishing, 2023. http://dx.doi.org/10.1007/978-3-031-28344-4_3.

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de Escalada Pla, Marina F., Noelia E. Silva, Adriana P. Castellanos-Fuentes, Demian A. Molina, and Carolina E. Genevois. "Gluten Free Non-Fermented Bakery." In Designing Gluten Free Bakery and Pasta Products. Springer International Publishing, 2023. http://dx.doi.org/10.1007/978-3-031-28344-4_6.

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Cagnasso, Carolina, Silvina Marquez, and Laura Beatriz López. "Regulation and Labelling. Methods of Analysis for the Determination of Gluten in Foods." In Designing Gluten Free Bakery and Pasta Products. Springer International Publishing, 2023. http://dx.doi.org/10.1007/978-3-031-28344-4_10.

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Irigoytia, Karen F., Nancy N. Espósito, Verónica M. Busch, Marina F. de Escalada Pla, and Carolina E. Genevois. "Fermented Gluten-Free Baked Goods." In Designing Gluten Free Bakery and Pasta Products. Springer International Publishing, 2023. http://dx.doi.org/10.1007/978-3-031-28344-4_5.

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Dias Capriles, Vanessa, Etiene Valéria de Aguiar, Fernanda Garcia Santos, et al. "Sensory Analysis Tools in Developing Gluten-Free Bakery and Pasta Products and Their Quality Control." In Designing Gluten Free Bakery and Pasta Products. Springer International Publishing, 2023. http://dx.doi.org/10.1007/978-3-031-28344-4_9.

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Rolandelli, Guido, Abel Farroni, and María del Pilar Buera. "Raw Materials. Traditional and Non-conventional Cereals, Pseudo-cereals, Oilseeds and Legumes." In Designing Gluten Free Bakery and Pasta Products. Springer International Publishing, 2023. http://dx.doi.org/10.1007/978-3-031-28344-4_2.

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Conference papers on the topic "Expertise of pasta products"

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Lupu, Mirabela Ioana, Alina Maier, Cristina Maria Canja, Vasile Padureanu, and Geronimo Raducu Branescu. "ROMANIAN GASTRONOMIC HERITAGE: REDISCOVERING TRADITIONAL PRODUCTS." In 11th SWS International Scientific Conferences on ART and HUMANITIES - ISCAH 2024. SGEM WORLD SCIENCE, 2024. https://doi.org/10.35603/sws.iscah.2024/s05.16.

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Romania is a country that boasts a rich and diverse gastronomic culture, making it a must-visit destination for food lovers and culinary enthusiasts. From traditional dishes passed down through generations to modern interpretations of classic recipes [1], Romanian cuisine offers a unique and flavorful experience that is sure to tantalize the taste buds of even the most discerning travelers. One of the best ways to experience Romanian gastronomic culture is through culinary tourism, a growing trend that allows visitors to immerse themselves in the local food scene and learn about the history an
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Colwell, R. L., and J. J. Hoffman. "Weld Cracking in Nb Modified Heat Resistant Castings, a Microstructural Investigation." In CORROSION 1998. NACE International, 1998. https://doi.org/10.5006/c1998-98423.

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Abstract A repair of a refractory lined product gas transfer line at a hydrogen plant required welding of aged 21Cr 33Ni 1Nb castings. The repair weld procedure that was developed was the result of past experiences of industry experts as well as trial and error in the field. Subsequent to the field work, laboratory investigations were performed in an attempt to understand metallurgical issues associated with weld cracking in this alloy.
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Dunmire, D., and G. Keller. "Partnering with SSPC in the Pacific Rim." In SSPC 2013 Greencoat. SSPC, 2013. https://doi.org/10.5006/s2013-00016.

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Abstract The Society for Preventive Coatings (SSPC) has been an essential partner with the Department of Defense in the fight against corrosion for nearly 10 years. Since 2003, SSPC’s leadership and expertise in corrosion management, prevention and control has been a very important factor in our success at combating the insidious and pervasive effects of corrosion on our facilities and equipment. SSPC’s efforts have covered the spectrum of corrosion curriculum development; in-class and on-the-job training for technicians and managers; development and improvement of corrosion-related specificat
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Agarwal, D. C., W. R. Herda, and Robert W. Berry. "Reliability/Corrosion Problems of FGD Industry Cost Effective Solutions by Ni - Cr - Mo Alloys & an Advanced 6 Mo Alloy 31." In CORROSION 2000. NACE International, 2000. https://doi.org/10.5006/c2000-00574.

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Abstract Reviews of materials of construction (MOC) to adequately solve and control complex corrosion problems in flue gas desulfurization systems (FGD) of coal fired power plants have been fairly well documented. The utilities, which were forced to abide by the revised clean air act of 1970, suddenly found themselves in the position of being “chemical plant operators”; a role for which they were ill prepared. Their expertise in mechanical engineering, electrical engineering, water chemistry and coal management was of little or no use, thus leading to an onslaught of monumental corrosion probl
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Kayyar, Madhusudan, Joshua D. Summers, Farhad Ameri, and Sherrill Biggers. "A Case Study of Design Process and Development of a Design Enabling Tool for Wright Metal Products." In ASME 2007 International Design Engineering Technical Conferences and Computers and Information in Engineering Conference. ASMEDC, 2007. http://dx.doi.org/10.1115/detc2007-35610.

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This case study investigates the design process followed by a small to medium scale enterprise (SME) that primarily depends on special expertise in the form of a few key individuals, who design products mainly based on past experience, augmented by trial and error. This is an inefficient, time consuming, and expensive way of designing products and evaluating their performance. This led to development of a specialized and affordable design enabler that facilitates engineering analysis, noticeably absent in SME’s current design process. Further, the design enabler forms the foundation for extend
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Ja¨nsch, Judith, and Menachem P. Weiss. "Evaluation and Similarity of Systematic Methods for the Conceptual Design of New Products." In ASME 2008 9th Biennial Conference on Engineering Systems Design and Analysis. ASMEDC, 2008. http://dx.doi.org/10.1115/esda2008-59394.

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In the past the design of a new product used to be performed by intuition and by expertise based on previous successes, and even better on previous failures. When designing a product, a young engineer was fully dependent on the guidance, inspection and help of his superior in the design office. Such guidance was essential for long periods. In the second half of the 20th century systematic design methods have been developed, with the aim that even a novice designer will be able to devise a novel good product. The methods were developed in two very different trends, one in the USSR by G. Altshul
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Zhunussova, Tamara, Malgorzata Sneve, Astrid Liland, et al. "Norwegian Support in Development of Regulations of Radioactive Waste Management in Central Asia-Threat Assessment." In ASME 2010 13th International Conference on Environmental Remediation and Radioactive Waste Management. ASMEDC, 2010. http://dx.doi.org/10.1115/icem2010-40031.

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In Central Asia (CA) the radioactive waste comes mainly from uranium mining and milling, nuclear weapon testing and nuclear power development and other ionizing sources. This waste was produced, to a greater extent, by the military-industrial complex and the uranium and non-uranium industry, and, to a lesser extent, by the nuclear industry and in the process of use of isotope products. Exploitation and mining of uranium and thorium deposits produce a large amount of solid and liquid radioactive waste, as well volatile contaminants which need a proper management. In Central Asia the wastes are
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David, Ioan. "THE CONSISTOGRAPHIC DETERMINATION OF ENZYME ACTIVITY OF CARBOXYL ESTERASE ON PASTA PRODUCTS." In 17th International Multidisciplinary Scientific GeoConference SGEM2017. Stef92 Technology, 2017. http://dx.doi.org/10.5593/sgem2017/61/s25.144.

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Stojiljković, Jasmina. "Susceptibility profil of Salmonella Enteritidis (d) atcc 13076 to the essential oil of thyme." In 7th International Scientific Conference Modern Trends in Agricultural Production, Rural Development and Environmental Protection. The Balkans Scientific Center of the Russian Academy of Natural Sciences, 2025. https://doi.org/10.46793/7thmtagricult.16s.

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Salmonella is a common contaminant of egg and can present a health hazard to consumers. Egg and egg products are an important part of the human diet. Since eggs are used for the production of egg pasta, and due to an insufficient thermal treatment during pasta drying they can be a potential risk for the consumer’s health. Different essential oils of herbs can be used in order to reduce potentially present pathogenic microorganisms. The aim of this paper is to describe the impact of the thyme on a decrease of the number of Salmonella enterica serotype Enteritidis (D) ATCC 13076 in a pasta with
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Natoli, V., L. Bespalova, A. Mudrova, et al. "INTEGRATE DURUM WHEAT BREEDING APPROACH: SPRING AND WINTER CASE STUDY." In «ТВЁРДАЯ ПШЕНИЦА: генетика, биотехнология, селекция и семеноводство, технологии выращивания и переработки». Crossref, 2023. http://dx.doi.org/10.48397/arriab.2023.19.33.001.

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Reports on the topic "Expertise of pasta products"

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Cahaner, Avigdor, Susan J. Lamont, E. Dan Heller, and Jossi Hillel. Molecular Genetic Dissection of Complex Immunocompetence Traits in Broilers. United States Department of Agriculture, 2003. http://dx.doi.org/10.32747/2003.7586461.bard.

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Objectives: (1) Evaluate Immunocompetence-OTL-containing Chromosomal Regions (ICRs), marked by microsatellites or candidate genes, for magnitude of direct effect and for contribution to relationships among multiple immunocompetence, disease-resistance, and growth traits, in order to estimate epistatic and pleiotropic effects and to predict the potential breeding applications of such markers. (2) Evaluate the interaction of the ICRs with genetic backgrounds from multiple sources and of multiple levels of genetic variation, in order to predict the general applicability of molecular genetic marke
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Vora, Mehul Arun, Steinar Sanni, and Roger Flage. Environmental Risk Assessment (ERA) of IOR solutions on the Norwegian Continental Shelf. University of Stavanger, 2021. http://dx.doi.org/10.31265/usps.209.

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The aim of the Environmental Risk Assessment (ERA) work at the IOR Centre is to provide methods, procedures, and key data to enable assessment of environmental risk in relation to IOR solutions (products and processes) elaborated at the center. The objective of this report is to provide a user guidance summary on methods and tools to conduct ERA related to different IOR solutions. It will explain workflows, expertise, and tools needed in relation to different types of IOR solutions applied. The report is foremost addressed to environmental engineers in the oil and gas industry, but will also b
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Li, Richard. Challenges facing European pharmaceutical SMEs. LegalOne Global Limited, 2025. https://doi.org/10.62436/a-1741138780788.

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The European pharmaceutical industry is a dynamic and vital sector, upheld by rigorous regulatory standards to ensure the safety and efficacy of medicinal products. Small to medium-sized enterprises (SMEs) play a crucial role in this landscape, driving innovation and contributing significantly to economic growth. However, these companies often face disproportionate challenges when navigating the complex regulatory and compliance environment. The substantial costs, resource demands, and expertise required to meet regulatory obligations can be burdensome, potentially hindering innovation and mar
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Moynihan, Emily, Sarah Deuell, James O’Donoghue, and Kathleen Miles. The Forefront : A Review of ERDC Publications, Spring 2024. Engineer Research and Development Center (U.S.), 2024. http://dx.doi.org/10.21079/11681/49365.

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As the main research and development organization for the US Army Corps of Engineers (USACE), the Engineer Research and Development Center (ERDC) helps solve our nation’s most challenging problems. With seven laboratories under the ERDC umbrella, ERDC expertise spans a wide range of disciplines. This issue of the Forefront highlights several ERDC reports from FY22, many of which were highly recognized and widely downloaded. The Forefront team was honored in FY23 to receive both the Information Technology Laboratory’s Communication Award and the ERDC Communication Award for our Summer 2022 issu
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KellerLynn, Katie. Redwood National and State Parks: Geologic resources inventory report. National Park Service, 2021. http://dx.doi.org/10.36967/nrr-2287676.

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Comprehensive park management to fulfill the NPS mission requires an accurate inventory of the geologic features of a park unit, but Comprehensive park management to fulfill the NPS mission requires an accurate inventory of the geologic features of a park unit, but park managers may not have the needed information, geologic expertise, or means to complete such an undertaking; therefore, the Geologic Resources Inventory (GRI) provides information and resources to help park managers make decisions for visitor safety, planning and protection of infrastructure, and preservation of natural and cult
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Avis, William. Technical Aspects of e-Waste Management. Institute of Development Studies, 2022. http://dx.doi.org/10.19088/k4d.2022.051.

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Population growth, increasing prosperity and changing consumer habits globally are increasing demand for consumer electronics. Further to this, rapid changes in technology, falling prices, increased affordability and consumer appetite for new products have exacerbated e-waste management challenges and seen millions of tons of electronic devices become obsolete. This rapid literature review collates evidence from academic, policy focussed and grey literature on the technical aspects e-waste value chains. The report should be read in conjunction with two earlier reports on e-waste management1. E
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Committee on Toxicology. COT FSA PBPK for Regulators Workshop Report 2021. Food Standards Agency, 2024. http://dx.doi.org/10.46756/sci.fsa.tyy821.

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The future of food safety assessment in the UK depends on the Food Standards Agency’s (FSA) adaptability and flexibility in responding to and adopting the accelerating developments in science and technology. The Tox21 approach is an example of one recent advancement in the development of alternative toxicity testing approaches and computer modelling strategies for the evaluation of hazard and exposure (New Approach Methodologies (NAMs). A key aspect is the ability to link active concentrations in vitro to likely concentrations in vivo, for which physiologically based pharmacokinetic (PBPK) mod
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Lawson. L51597 Feasibility Study of New Technology for Intake Air Filtration. Pipeline Research Council International, Inc. (PRCI), 1989. http://dx.doi.org/10.55274/r0010105.

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Inlet air filters are widely used to remove solids and liquid droplets from the ambient air before it enters the compressor of a gas turbine. Clean inlet air provides many advantages: Less corrosion of the compressor and of gas-path hot parts, such as the turbine, decreased compressor fouling, less erosion of the compressor bladeThese in turn prevent deterioration of output and heat rate, and reduce maintenance costs. Compressor fouling is caused by the ingestion of substances that deposit and adhere to blade surfaces, resulting in reduced aerodynamic efficiency and decreased available output.
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Savaldi-Goldstein, Sigal, and Todd C. Mockler. Precise Mapping of Growth Hormone Effects by Cell-Specific Gene Activation Response. United States Department of Agriculture, 2012. http://dx.doi.org/10.32747/2012.7699849.bard.

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Plant yield largely depends on a complex interplay and feedback mechanisms of distinct hormonal pathways. Over the past decade great progress has been made in elucidating the global molecular mechanisms by which each hormone is produced and perceived. However, our knowledge of how interactions between hormonal pathways are spatially and temporally regulated remains rudimentary. For example, we have demonstrated that although the BR receptor BRI1 is widely expressed, the perception of BRs in epidermal cells is sufficient to control whole-organ growth. Supported by additional recent works, it is
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Salavisa, Isabel, Mark Soares, and Sofia Bizarro. A Critical Assessment of Organic Agriculture in Portugal: A reflection on the agro-food system transition. DINÂMIA'CET-Iscte, 2021. http://dx.doi.org/10.15847/dinamiacet-iul.wp.2021.05.

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Over the last few decades, the organic agriculture sector has experienced sustained growth. Globally, as well as in the European Union and Portugal, organic production accounts for just under 10% of total Utilised Agricultural Area (UAA) (FiBL, 2019; Eurostat, 2019; DGADR, 2019; INE, 2019; GPP, 2019). This growth has been seen in terms of production, number of producers, amount of retail sales, imports and exports. This article attempts to build on the multi-level perspective (MLP) of the socio-technical (ST) transitions theory by employing a whole systems analysis (Geels, 2018) of organic agr
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